Lemon Almond Cake - Serendipitous dessert

This cake came about as an Easter cake when my girls asked for dessert and well I hadn't planned for one. So a run to our pantry, some bibbidi bobbidi boo and voila.... Lemon Almond Cake.

Lemon Almond Cake

Ingredients

For the cake:

1 cup almond flour

1/2 tsp baking powder

1/2 cup stevia (swap for 3/4 sugar)

3 eggs

1 tsp vanilla essence

2/3 cup butter at room temp

Rind of a lemon

a pinch of salt

For the syrup

juice of a whole lemon

4 tbsp of sugar

Water as needed

Let's get started

Step 0: Heat the oven to 180c and place tray in the middle. 

Step 1: Mix the dry ingredients in a bowl (salt, baking soda, almond flour, lemon rind). 

Step 2: In a different bowl, beat the sugar/stevia, vanilla essence and butter, till the sugar is dissolved.  Add in one egg at a time. Don't over whisk. 

Step 3: Add the dry ingredients in the wet ingredients and mix well to incorporate. Pour in a well buttered tin and place it in the oven for 25 mins or till the toothpick comes out clean. Once done, bring it out and place it on a cooling rack or plate.

Step 4: In a bowl, mix lemon and sugar till sugar dissolves completely. Add water if needed. Poke holes in the cake using a toothpick while still hot. Pour the sugar lemon syrup. 

Step 5: Let the cake cool before cutting. Garnish (with mint), serve (with ice cream) and devour (along side a cup of tea).

Tips: The cake is quite tart, eat it with something sweet like vanilla ice cream or whipped cream. Mint also helps cut through the tartness. I might make the next one with a cream cheese mixed with mint.